Winter Pasta with Brown Butter, Squash, and Arugula

Winter Pasta with Brown Butter, Squash, and Arugula

stefychefy 13

"This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!"

Ingredients 55 m {{adjustedServings}} servings 414 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
  3. Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
  4. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
  5. Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
  6. Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
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  • Cook's Notes:
  • For a creamier sauce feel free to add some heavy cream to the mix.
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Reviews 5

  1. 5 Ratings


It's a rather simple yet hearty and versatile recipe. I've made it twice now in as many months, and it seems almost foolproof and forgiving if you don't measure out the ingredients correctly. Have received nothing but positive reviews from those for whom I've cooked it. Thank you for the recipe!


I really liked this recipe! I made it pretty much as it reads except I added additional garlic (5 cloves), and extra salt to the finished product. Since the butternut squash is added on top I made a lot extra, which was great for leftovers. And I only needed to add about half a cup of water to the dish when it was all mixed together at the end.


This is a good, filling recipe. It's not fantastic, but good. I used a rotini pasta since I did not have any linguini on hand and added 6 kale leaves (cleaned, chopped). Instead of 2 cloves of garlic, I used 8. I sliced them thin on my mandolin. I also mixed the roasted squash in when everything else was mixed up. I will probably make this again.